Strawberry Summer Salad with Shallot & Thyme Vinaigrette

Yesterday it reached about a high of 40 degrees here in Upstate NY and I have to say that while the thermometer does appear to be slowly creeping upward I have been dreaming about those 75-80 degrees temperatures that summertime brings. So in honor of that I pulled together this salad that to me, speaks all things summer. It is comprised of fresh ingredients, is quick and easy to make and sports a flavorful vinaigrette that pulls everything together perfectly! Not to mention it’s also very diet friendly for those of us watching our waistlines! I hope you love it as much as I enjoyed making it!

For the salad you will need:

2 English cucumbers, diced

1 C sliced strawberries

1/3 C diced red onion

1 tomato diced

1 bunch broccoli rabe, chopped and with the stems removed

For the vinaigrette you will need:

2 Tbsp minced shallot

½ tsp kosher salt

½ tsp pepper

2 Tbsp honey

1/3 C white wine vinegar

½ tsp fresh thyme

2/3 C olive oil

Directions:

To make the vinaigrette you’ll need a small bowl and then stir all the ingredients except the olive oil. Whisk that together well then slowly stream in the olive oil, whisking briskly while you pour and then set aside.

Now it’s time for the salad. Fill a medium sauce pan with water about ¾ full and place over high heat. When the water comes to a boil, add 2 tbsp kosher salt and stir until dissolved. Next add the broccoli rabe and cook for 3-4 minutes. The point here is to lightly cook the broccoli but still keep it crisp to the bite. While that’s cooking fill a large bowl with lots of ice and cold water and set aside. When the broccoli rabe is done cooking, pour it into a strainer then immediately transfer to the ice water bath and allow to cool completely. While that’s’ cooling place the strawberries, cucumber, onions and tomato onto and medium-sized serving platter.

Next remove the broccoli rabe from the ice bath, taking care to shake of all the excess water and then add it to the rest of the salad ingredients on the platter. Toss well and then dress lightly with your reserved vinaigrette.